I have this image of you at your front gate completely naked, selling quinces to your neighbours and random passers-by. All very tasteful of course but naked!!! I don't even know what you look like really. but the image is there. Sorry if I've lowered the tone. Again. Ax

Well I do think that is a jolly good idea. But..... I'm just a bit worried about the postage costs. It would be lovely to offer several parcels of quinces. Hmmm I'm going to have to think about that one.

Claire, I think that is what I will do. I asked a couple of years ago at my favourite farm shop and they said they would take them. However when I picked them they had little brown spots throughout the flesh.They were fine to cook with but I thought they wouldn't sell so I didn't take them to the shop.

OOh quinces..i'm so envious..i love quince jam and jelly..can't find any round here for love nor money...i was out too with my girls taking pics of spiderwebs in the mist with the dew shining all over them..it was a pleasure to show the girls how they sparkled...sell the quinces..i would buy them with brown spots on...take caresara

I've been waiting to see when you picked your quinces to know when to pick mine. It's the first year my tree has produced any - it's about 4 years old - and this year there are loads. Having waited a long time for this moment, I'm not now sure what to do with them. Please share your favourite recipes - I'm particularly interested in one for membrillo - that Spanish quince paste which is sold in tiny quantities for large amounts.

Yes I'm with the girls, sell, sell, sell, it doesn't matter if they have little brown spots, most organic produce have blemishes.What a beautiful day to pick, the sun shining. I love the dew on spiderwebs, in my (married) home I could look out the bedroom window to all the trees and watch the spiderwebs twinkle in the sun after the rain. We lived in a bush setting, was very lucky.Happy cooking, Sandi xx

Quince jelly/paste to go with cheese is fabulous, and it's really quite expensive to buy. I bet there's loads of people who would love to buy your quinces............... an honesty box at your garden gate, would that be the ticket? Love Vanessa xxx

I love quince.... In spain we have it cooked as a thick paste (membrillo) and we eat it with a very nice soft cheese (Burgos cheese) and walnuts and it is delicious....mmm...mmm...I haven't had it for ages!!! Also quince jam is soooo tasty... I wish I had a quince tree in my garden! Whatever you end up doing, enjoy them!! Pati from London x

If you lose the will to live, would it be worth putting them at the garden gate with an honesty box? And maybe a recipe on a sheet. Better still, contact your WI and offer to demonstrate to them, you might even get paid!

just picking our first harvest of quince - but once cut open they are turning brown inside - does it mean they are over ripe. Would you still use them to cook with?- in the process of using Hugh's squash chutney which has quince in the recipe

Fran, I'm sorry not to reply earlier, I've only just noticed your comment.

Quinces turn orangey-brown almost immediately when you cut them. The brown disappears when cooked.Also they are often quite dark brown inside, like a bruise. I think it is a sign of age because as I work my way through my harvest the browness is more apparent. They still seem fine to cook with though and I just carry on regardless of colour.

To think I pay the equivalent of a couple of quid a fruit when they're in season! What a bounty. I planted a tree last autumn, but I guess it's asking too much to get anything this year. How old is your tree, do you know?

I have a smyrna quince in our garden, which we planted 5 years ago, and the harvest last year and promised again this year is incredibly bountiful! Made lots of quince things but the best was a quince apple butter that is amazing! 3/4 quince to 1/4 apple (or 2/3 to 1/3) and hours/days of cooking down into the most delish thick fruit butter! Cooked/stewed the quince first on the stove top and when near done added the apples and then placed the combined mixture into several slow cookers/electric and cooked them w/the top off for about 24-36 hours, stirring during waking hours (mine), adding the sugar and spices toward the end (lots of ginger, a natural w/quince, and cinnamon, a few others), and then poured it into a huge black cast-iron skillet, placed in a low oven and stirred every 1/2 hour or so for a few hours until thick and dark/reddish (mahogany) and it is amazing!!!! Canned it, in a hot water bath. Great on toast or in yoghurt or kefir or by the spoonful. love quince. thanks for your blog!

I discovered you can make great "butter" (I made pear, will try apple too) by using the crock pot/slow cooker. Get the fruit ready in little chunks, can't remember if I heated at all first, then instead of cooking and stirring all day on the stove, putthe fruit in the slow cooker. Put a wooden spoon across the top or sit lid kitty-corner to allow steam to escape. Then let cook down all night. You don't have to stir and it doesn't stick and burn. I got up in the morning to hot pear butter ready to can! It was wonderful!!